Food upcycling beyond the big players: the potential of food upcycling in artisanal food production based on new product developments

Abstract

Purpose Food waste consumes substantial resources vital for addressing global challenges like hunger and climate change. Combating food waste through food upcycling is crucial, particularly in artisanal food businesses where by-products are often discarded. This study explores the potential of integrating food upcycling practices in artisanal settings and assesses consumer acceptance of the developed prototypes. Design/methodology/approach In collaboration with two artisanal businesses, this study developed three upcycled products: two animal-based products (green and summery whey drinks) and a plant-based beverage (apple tea). Sensory evaluations were conducted with 21 food science students for the whey drinks and ten employees along with 35 customers for the apple tea. Findings The senso